Sticky Toffee Carrot Cake Recipe

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Cream Butter and Sugar

In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.

Add Eggs

Add the eggs one at a time, mixing well after each addition. Stir in the grated carrots and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped walnuts.

Bake

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Toffee Sauce

In a saucepan, combine the heavy cream, dark brown sugar, and water. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring frequently.

Serve

Serve slices of the cake warm, drizzled with the toffee sauce and topped with candied walnuts and a scoop of sour cream gelato.